Ingredients:

  • 1 ½ cups (150g) Graham Cracker Crumbs
  • ¼ cup (50g) Granulated Sugar
  • 6 tablespoons (85g) Unsalted Butter, melted
  • 32 ounces (900g) Cream Cheese, softened
  • 1 ½ cups (300g) Granulated Sugar
  • 2 teaspoons Vanilla Extract
  • ¼ cup (60ml) Heavy Cream
  • 3 Large Eggs
  • 2 Large Egg Yolks
  • ¼ cup (60ml) Fresh Lemon Juice
  • 2 tablespoons Lemon Zest
  • 1 cup (150g) Fresh Blueberries
  • 1 cup (150g) Fresh Blueberries
  • ¼ cup (50g) Granulated Sugar
  • 2 tablespoons Water
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Cornstarch
  • Pinch of Salt

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the springform pan. Bake at 350°F (175°C) for 8-10 minutes. Let cool completely.
  2. Beat cream cheese and sugar until smooth and creamy. Add vanilla extract and heavy cream; mix well. Beat in eggs and egg yolks one at a time, mixing just until combined (don't overmix!). Stir in lemon juice and lemon zest. Gently fold in the blueberries.
  3. Pour the filling over the cooled crust. (Optional Water Bath): Wrap the bottom of the springform pan tightly with foil and place it in a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still has a slight wobble.
  4. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
  5. Remove the cheesecake from the oven and let it cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight.
  6. Combine blueberries, sugar, water, lemon juice, cornstarch, and salt in a saucepan. Cook over medium heat, stirring constantly, until the blueberries burst and the sauce thickens. Let cool completely.
  7. Release the cheesecake from the springform pan. Top with the lemon blueberry topping (if using). Slice and serve the perfect lemon blueberry cheesecake recipe.